Cassoulet in the style of Toulouse (Cassoulet de Toulouse) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 317) by Paula Wolfert

  • chicken stock
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Preparation requires 2 days. Can substitute pig knuckles for ham hocks; pancetta or salt pork for ventrèche; and pork garlic sausages for Toulouse sausages.

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Notes about this recipe

  • Eat Your Books

    Preparation requires 2 days. Can substitute pig knuckles for ham hocks; pancetta or salt pork for ventrèche; and pork garlic sausages for Toulouse sausages.

  • Stephenn31 on February 10, 2025

    This was an excellent cold winter weekend meal. I didn't have enough time at the end for the long oven cook, so I cooked at 25F higher and 30 min shorter and it seemed to work well. I'd add more breadcrumbs next time because it gave the dish a nice crunch.

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